7 Responses

  1. Beverly says:

    My husband was born in Latvia, and he and his parents and sister escaped during WW II.
    I fell in love with all the wonderful dishes my mother-in-law made, and one was Bubert.
    Her adaptation here in America was to use cream of wheat made with milk, and the egg yoke and a little sugar added during cooking. When cooled, add the vanilla and fold in the beaten egg whites.
    She had tons of raspberry bushes and made a strong raspberry juice from them. This juice was used for the sauce by adding some cream of tartar for thickening, a little sugar and cinnamon. The sauce was passed around so everyone could add as much as they liked.
    I’ve served this many times to accolades and surprise when I told them it was cream of wheat.

    • Liva says:

      Thank you for sharing your story! Partly I created this website to collect stories like this; a lot of Latvian culture and traditions are linked to the food.

  2. SecondGenLatvian says:

    My father and grandparents were from Latvia also escaped during WWII. My grandmother made this dessert for every family gathering using cream of wheat. I always assumed it was something she had invented with her frugal and creative mind! Who knew it was a traditional dish! I shared your site with my brother and mother. We are very excited to get some recipes lost with the passing of my grandmother.

    • Liva says:

      I am happy to hear that my website brings back memories to people and allows to reconnect with their heritage. More recipes will come, and there are so many of them!

  3. Gisa W. Slonim says:

    Bubbert was my favorite dessert when I was growing up in Riga (1929-1939) and I was utterly delighted when I found it on your website the other day. Since there seemed to be a controversy as to contents I dug out my mother’s cookbook which is in German (since German was one of the three languages spoken in Riga at the time): HAUS UND HERD by M von Redelien, Fifth Edition, Riga Verlag Von N. Kummel, 1913. It uses milk, 1/2 vanilla bean (scrapings), 5 eggs, separated, a small cup of sugar, 5 level Tbsp. flour and cleaned and chopped almonds. Once the dessert is cold you serve it with a fruit sauce (raspberry was the usual in my family). This recipe, by the way is number 813 in the cookbook and there are still many others after that; it is an amazing collection.

  4. Linda says:

    My grandmother was from Latvia and made something like this but it had rice in it. I loved it and wished she would have written down her recipe before passing. It’s one of those things from childhood that has escaped.

  1. September 10, 2015

    […] this particular recipe uses flour instead, giving the Buberts a nicer texture. So, with thanks to Liva from Latvian Eats, here is the recipe I used and very slightly adapted to create these authentic […]

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